Application Of Transglutaminase In Rolled Beef (Lamb) Slices

Time : 2025.03.14 Page View : 535 Author : Alice

Industry Background

As consumer awareness of food quality and safety rises, alongside the pursuit of healthier diets, TG enzyme, a natural additive in food processing, sees expanding use in meat production, particularly in crafting premium meat products. It satisfactorily addresses modern consumers' quality expectations while aligning with the industry's push for eco-friendly and efficient manufacturing practices.

Product Introduction

The compound TG enzyme, GW170-2, developed by the Ahualyn team, is specifically designed for ground meat recombination. It enhances protein cross-linking between meat pieces, thereby making meat rolls firmer during rolling, reducing the likelihood of looseness, and preserving an aesthetically pleasing form. Through catalyzing the creation of a more robust cross-linked protein matrix, this enzyme markedly improves the texture and tenderness of the final product. Furthermore, GW170-2's cross-linking action aids in minimizing moisture loss throughout cooking and processing, ensuring the meat remains succulent, decreases product shrinkage, and boosts yield. Its application results in meat that is exquisitely tender, enhancing the chewing experience and providing consumers with heightened dining satisfaction.

Product Formulation

Beef (Lamb) minced meat -100kg

Ice water --40-80kg

Water retaining agent --2.4kg

TG enzyme GW170-2--- 0.6%-0.8%(by total material)

Production Process

1.Raw material treatment:

Defrost the minced beef (sheep), remove lymph and fascia, and cut into pieces about 1cm thick;

2. Raw material rolling:

Weigh the ingredients according to the ingredients list, put the beef (sheep) minced meat, ice water and water retaining agent into the rolling kneading machine, keep the temperature about 4℃, roll kneading under a vacuum of -0.08MPa for 60 to 120 minutes (until the water is completely absorbed);

3.Add TG enzyme mixture:

TG enzyme dry powder (GW170-2) is mixed with 6 times water, then added to the beef after rolling and kneading, stirring well (about 10min) until there is no flowing slurry;

4.Molding:

Place the meat evenly layer by layer into the mold (or put the meat into the meat roll bag) to set, vent the air and fasten;

5.Static reaction:

The shaped meat was exposed to 4℃ for 3h.

6.Quick freezing:

After the meat reaction is completed, put it in a quick-freezing room below -35℃ until it is completely frozen.

7. Slice:

Before slicing, the frozen meat is cooled to -18℃, sliced, packaged, and stored in cold storage.

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